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Cooking + Entertaining

Fondue bourguignonne: the recipe for meat fondue to accompany sauces

Fondue bourguignonne: the recipe for meat fondue to accompany sauces


Assorted vegetables to taste (zucchini, peppers, eggplant)

For the garlic sauce

extra virgin olive oil

There fondue it is a specialty of Swiss origin which is also widespread in France and Italy, particularly in the Piedmont region. It is a very tasty preparation which consists of cooking small cubes of beefto accompany tasty sauces and a side dish of pan-fried or grilled vegetables.

And second convivial, perfect for a lunch or a cena in the company of friends, “cooked and eaten” directly on the table with the help of a special fondue set: usually consisting of a small metal saucepan fitted with a splash guard, called fondue pota tripod on which to place it, a small stove to heat liquids and food, and many small forks distinguished by a different color, to be assigned to each guest to pierce the meat, and taste it hot and sizzling.

For the success of the recipe it is important to use a lean cut with, at most, light drizzles of fat, and cut the meat into regular cubes of 2-3 cm sides: in this way, it will cook quickly and evenly, remaining tender and juicy in the middle.

Here we have prepared 3 different ones side sauces (curry, yoghurt and mustard, and garlic), each more appetizing than the other. But nothing prevents you from simply spreading the pieces of beef with a little Dijon mustard, butter flavored with herbs or other typical sauces: such as Béarnaise sauce, tartar sauce or rosée sauce.

Find out how to prepare a Burgundy fondue by following the step-by-step procedure and tips. If you liked this recipe, try the Aosta Valley fondue.

How to prepare Burgundy fondue

First of all, dedicate yourself to the accompanying sauces: thus the meat, once cooked, will not cool while waiting for the sauces to be prepared and can be tasted immediately. Then start with the mustard sauce and mix the yoghurt with the sweet mustard in a small bowl 1.

Also add mayonnaise 2.

Season with salt and pepper and mix with a spoon 3.

For the curry sauce: mix the mayonnaise with the yoghurt 4.

Add a finely chopped onion 5.

Mix 1 teaspoon of mustard 6.

Season with curry 7mix and set aside.

For the garlic sauce: collect the lightly soaked and well-pressed sandwich bread in the mixing bowl 8.

Add the garlic cloves 9.

Pour extra virgin olive oil ten and mix everything well, until you obtain a creamy and homogeneous mixture.

Salt, pour the vinegar and squeeze the lemon juice 11.

Once ready 12reserve the sauces.

Cut the meat into cubes of about 2-3 cm on each side 13.

At the end, the pieces of beef should be regular and all the same size 14: a piece that is too small will dry out during cooking, while a piece that is too big will remain raw inside.

Clean the vegetables and cut them into strips 15then choose to grill them on a griddle or fry them in hot oil.

Heat plenty of seed oil in the appropriate fondue pot 16 and bring it to a temperature of 180°C: for this operation use a cooking thermometer.

When the oil is at temperature, each guest can use the special forks to pierce the meat 17 and dip it, for 1-2 minutes, in boiling oil.

Once the meat is ready 18salt it (don’t do it before otherwise it will give off too much liquid during cooking), and accompany it with prepared sauces and vegetables.


We suggested soaking the meat in boiling seed oil for a maximum of 2 minutes: but each guest can choose the degree of doneness desired, and opt for well-done or rare.

For this recipe the cut of beef it is particularly suitable, but you can also buy sirloin, veal or pork from your trusted butcher: keep it on the heat for a few more minutes.

If you wish, in addition to the sauces offered, you can also prepare the green sauce at home: simply chop the stale bread, previously soaked in a mixture of water and vinegar, and well pressed, with the anchovy filletshard-boiled egg yolk, desalted capers, parsley and garlic, until a creamy and homogeneous mixture is obtained.

To prevent the oil from splashing during cooking, there is a little trick: just peel one potato and dip it in seed oil before it starts to heat up. In this way, the tuber will absorb all the water droplets present and you will have no problem at the table.


Fondue bourguignonne is eaten hot and at the time. The accompanying sauces can be stored in the refrigerator, in an airtight container or covered with transparent film, for a maximum of 2 days.

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